PASTA GRATIN WITH PESTO AND VEGGIES
Make and share this Pasta Gratin With Pesto and Veggies recipe from Food.com.
Provided by Boomette
Categories Penne
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan with boiling salted water, cook penne for about 10 minutes or until al dente. Drain and set aside.
- In the saucepan, heat oil at medium heat. Add onions, carrots, cauliflower, salt and pepper. Cook, stirring from time to time, for about 5 minutes or until veggies are tender but still crunchy. Add the reserved penne and pesto, stir to coat well.
- In a bowl, with a whisk, mix eggs and cottage cheese. Add to the preparation of pasta and stir to coat well.
- Put the preparation in an oven-dish that contains 2 L (8 cups) or in 4 oven-dish that contain 500 ML (2 cups) each. Press slightly. (You can prepare the gratin until this step and cover it. It will be good until the next day in the fridge and up to 2 weeks in the freezer. Let defrost before cooking and add 10 minutes to the cooking time.) Cover with slices of tomatoes and sprinkle with parmesan cheese. Cook in the preheated oven of 375 F for about 30 minutes or until preparation is golden and bubbling.
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Naveed Asad
[email protected]Overall, this was a good recipe. I would recommend it to others.
Leslie Tate
[email protected]The pasta gratin was a bit too greasy for my liking.
Wandile Ayathula
[email protected]The dish was a bit bland for my taste. I think it needed more seasoning.
minase Jemal
[email protected]I thought the pesto flavor was a bit too strong. Next time, I'll use less of it.
ghumman Ali
[email protected]This dish was easy to make and didn't require any special ingredients. I will definitely be making it again.
savannah b
[email protected]I'm not a huge fan of veggies, but I really enjoyed them in this dish. They were cooked perfectly and had a great flavor.
Zubair Arshad
[email protected]This pasta gratin was a hit with my kids! They loved the cheesy topping and the flavorful pesto.
Wagidoso Ramathan
[email protected]I added some grilled chicken to this dish for extra protein. It was a great addition and made the dish even more hearty.
Itumeleng Mhlanga
[email protected]I didn't have any pesto on hand, so I used a jarred variety. It worked out just fine, but I think the dish would have been even better with homemade pesto.
Nicole Hernandez
[email protected]This dish was a bit more work than I usually like to put into a weeknight meal, but it was definitely worth it. The end result was a flavorful and impressive dish that my whole family loved.
Dipak Lama
[email protected]I was a bit skeptical about the combination of pesto and veggies in a pasta gratin, but I was pleasantly surprised at how well they worked together. The pesto added a lot of flavor without being overpowering, and the veggies added a nice texture and
Twins Khumalo
[email protected]This pasta gratin with pesto and veggies was an absolute delight! The flavors were so well-balanced, with the pesto adding a vibrant freshness and the veggies providing a nice crunch. The cheese topping was perfectly melted and gooey, and the whole d